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Produktutveckling av en yoghurtliknande vegetabilisk produkt

Magnusson, Carolina LU and Holkkola, Ramona LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
Abstract
Demand for plant products has increased in recent years. To produce a vegetable yogurt with good taste and with the right consistency is problematic without the milk protein casein. Product development of a vegetable yoghurt type product was made. Collaboration with Veg of Lund AB was performed on their currently existing products My Foodie blueberries, raspberry and sea buckthorn with a focus on texture. A comparison was made with three commercial competitors, a milk yogurt, an oat-based and a soy-based yoghurt type product. Characterization concerning fat and starch particle size was measured by particle size meter and the morphology was studied in the light microscope in all products in order to distinguish the particles. The... (More)
Demand for plant products has increased in recent years. To produce a vegetable yogurt with good taste and with the right consistency is problematic without the milk protein casein. Product development of a vegetable yoghurt type product was made. Collaboration with Veg of Lund AB was performed on their currently existing products My Foodie blueberries, raspberry and sea buckthorn with a focus on texture. A comparison was made with three commercial competitors, a milk yogurt, an oat-based and a soy-based yoghurt type product. Characterization concerning fat and starch particle size was measured by particle size meter and the morphology was studied in the light microscope in all products in order to distinguish the particles. The viscoelastic properties were measured in a rheometer. My Foodie products particle size differed from the commercial products and the size of both the fat and starch particles were larger in the former. This is probably because the comparative competing products have been homogenized. My Foodie products was mixed with modified starch in various concentrations and the consistency was measured. After analysis and measurements, it was found that the added starch needed three maturation days in the mixtures to form a good elastic sustainable network. A sensory test with a panel was performed on two different concentrations with the added modified starch in My Foodie. A ranking test for consistency and mouth sensation was carried out with the three competing products. The mixtures included in the sensory test were more fluid than previous blends with the same concentration and therefore the expectations were not met during the test. With this knowledge, it can no longer be assumed that just three days are required for the network formation to stop and become stable. In the majority of the assessments at the sensory test, Valios yogurt received best grades, followed by Alpros soy product as well as My Foodie raspberry product with the highest added concentration of starch. In the overall assessment on sensory test, the raspberry mixture with the higher concentration of starch has received an average equivalent to 4.3 points (where 7 equals the highest score) and Valios yogurt had an average equivalent to 6.8 points. This result shows that the product tested had not achievied a yoghurt type product with the same consistency as Valios milk-based yogurt. The micro-structure of the vegetable yogurt type product is important, what type of particles and what size they have, are relevant for how the final products are sensorially perceived. (Less)
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author
Magnusson, Carolina LU and Holkkola, Ramona LU
supervisor
organization
course
YTHL01 20191
year
type
M1 - University Diploma
subject
keywords
stärkelse, yoghurt, elasticitet, textur, konsistens, potatis, kasein, viskositet, reologi, livsmedelsteknik, food engineering
language
Swedish
id
8982172
date added to LUP
2019-07-04 14:57:15
date last changed
2019-07-04 14:57:15
@misc{8982172,
  abstract     = {Demand for plant products has increased in recent years. To produce a vegetable yogurt with good taste and with the right consistency is problematic without the milk protein casein. Product development of a vegetable yoghurt type product was made. Collaboration with Veg of Lund AB was performed on their currently existing products My Foodie blueberries, raspberry and sea buckthorn with a focus on texture. A comparison was made with three commercial competitors, a milk yogurt, an oat-based and a soy-based yoghurt type product. Characterization concerning fat and starch particle size was measured by particle size meter and the morphology was studied in the light microscope in all products in order to distinguish the particles. The viscoelastic properties were measured in a rheometer. My Foodie products particle size differed from the commercial products and the size of both the fat and starch particles were larger in the former. This is probably because the comparative competing products have been homogenized. My Foodie products was mixed with modified starch in various concentrations and the consistency was measured. After analysis and measurements, it was found that the added starch needed three maturation days in the mixtures to form a good elastic sustainable network. A sensory test with a panel was performed on two different concentrations with the added modified starch in My Foodie. A ranking test for consistency and mouth sensation was carried out with the three competing products. The mixtures included in the sensory test were more fluid than previous blends with the same concentration and therefore the expectations were not met during the test. With this knowledge, it can no longer be assumed that just three days are required for the network formation to stop and become stable. In the majority of the assessments at the sensory test, Valios yogurt received best grades, followed by Alpros soy product as well as My Foodie raspberry product with the highest added concentration of starch. In the overall assessment on sensory test, the raspberry mixture with the higher concentration of starch has received an average equivalent to 4.3 points (where 7 equals the highest score) and Valios yogurt had an average equivalent to 6.8 points. This result shows that the product tested had not achievied a yoghurt type product with the same consistency as Valios milk-based yogurt. The micro-structure of the vegetable yogurt type product is important, what type of particles and what size they have, are relevant for how the final products are sensorially perceived.},
  author       = {Magnusson, Carolina and Holkkola, Ramona},
  keyword      = {stärkelse,yoghurt,elasticitet,textur,konsistens,potatis,kasein,viskositet,reologi,livsmedelsteknik,food engineering},
  language     = {swe},
  note         = {Student Paper},
  title        = {Produktutveckling av en yoghurtliknande vegetabilisk produkt},
  year         = {2019},
}